Active Standard ASTM E1395 | Developed by Subcommittee: E18.06
Book of Standards Volume: 15.08
Historical (view previous versions of standard)
Significance and Use
This test method provides quick and accurate ratings for the sensory heat in low heat chilies ranging from 200 to 2500 Scoville heat units.
Sensory results from this test method correlate highly (r2 = 0.94) with results from high-pressure liquid chromatography; making the two methods substitutable.
1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.
1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.).
1.3 This test method does not apply for ground red pepper or oleoresin capsicums.
1.4 The values stated in SI units are to be regarded as the standard.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific precautionary statements are given in Section 8.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
E1083 Test Method for Sensory Evaluation of Red Pepper Heat
ASTA StandardASTAMethod21.0 Official Analytical Methods Available from American Spice Trade Association, Box 1267, Englewood Cliffs, NJ 07632.
ISO StandardISO3513-1977 (E), Spices and Condiments--Chilies--Determination of Scoville Index Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
ICS Number Code 67.220.10 (Spices and condiments)